"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Cheryl's Cornbread Dressing Recipe

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This recipe for Cheryl's Cornbread Dressing, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Greg/Cheryl Hastings
Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups onions, chopped.
3 cups celery, chopped.
Butter.
6 cups cornbread, crumbled.
3 cups white bread, stale or toasted, crumbled.
2 tablespoons poultry seasoning.
1 tablespoon celery seed.
1/2 teaspoon sage.
1/2 teaspoon salt.
3 eggs, well beaten.
3 cups turkey broth, enough to moisten.

Directions:
Directions:
Saute onion and celery in butter until tender but not brown. Heat stock. Combine all other ingredients, then add stock and mix well. Place dressing in greased casserole dishes and back at 350 for 40 minutes or until nicely browned.
Cheryl always adds 2 cups of pulled cooked turkey breast mixed into the ingredients before baking.

Number Of Servings:
Number Of Servings:
16+/-
Personal Notes:
Personal Notes:
Cheryl modified a recipe found in the Birmingham News in 1978 and has prepared this dressing a minimum of once a year since then.

 

 

 

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